Portofino Ristorante Italiano, 16618 Mountain Rd L, Montpelier, VA 23192 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Portofino Ristorante Italiano
Address: 16618 Mountain Rd L, Montpelier, VA 23192
Type: Full Service Restaurant
Phone: 804 883-7700
Total inspections: 5
Last inspection: 09/30/2015

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Inspection findings

Inspection date

Type

PIC stated that hamburgers will no longer be offered undercooked. EHSS and PIC discussed required cooking temperature for hamburgers. Hamburger steaks are always fully cooked according to PIC. EHSS informed PIC that when the menu is reprinted, the consumer advisory reminder statement should be removed. PIC stated that he would send a copy of Form 1 B signed by employees by Friday. EHSS reminded PIC to post a Non Smoking sign.
  • Person in Charge (repeated violation)
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS discussed requirement to train employees to report symptoms, illnesses and exposures of concern and provided a copy of Form 1B as a means to verifty that employees are trained.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
    Observation: Observed numerous foods in reach in freezer not protected from contamination because it was not in packages, covered containers, or wrapped.
    Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
  • Responsibilities of Owner or Proprietor (repeated violation)
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gaskets on the two Turbo Air coolers in the kitchen are in poor repair.
    Correction: Repair or replace the door gasket on these and any other coolers in accordance with the manufacturer's specifications.
09/30/2015Follow-up
Reinhart is main food supplier. Soups are commercially prepared as are meatballs and ravioli. Overall, datemarking is good. Discussed ensuring any foods kept longer than 24 hours are date marked for 7 day disposal. Discussed cooling times, temperatures and methods for large quantities of hot foods including spaghetti sauce and noodles and cold foods that are sliced or grated such as sandwich meats, sausage and cheeses. Discussed 4 hour cooling time for foods prepared at ambient air temperature and recommended that once foods are prepared they are placed back in walk in cooler to ensure they cool to 41 or below within 4 hours. Recommended that large bins of mozzarella cheese not be stacked in walk in cooler to ensure 4 hour cool down after shredding. Discussed cleaning and sanitizing large slicer. Discussed methods to store ice cream scoop buy using dipper well, hot water or cleaning and sanitizing scoops every 4 hours. Discussed employee health.
  • Person in Charge
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS discussed requirement to train employees to report symptoms, illnesses and exposures of concern and provided a copy of Form 1B as a means to verifty that employees are trained.
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, exposure and reportatble diseases associated with an acute gastrointestinal illness or a lesion. EHSS discussed and provided a copy of the OEHS Guide to Employee Health to for referral to address issues arising rlated to sick employees and reporting requirements by employees and management.
    Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Observed numerous foods in reach in freezer not protected from contamination because it was not in packages, covered containers, or wrapped.
    Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. Ice cream stored on counter on wipe cloth.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Items include hamburger and hamburger steak. Steaks are no longer served.
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Until new menus are printed, EHSS recommended that a table tent or insert could be used with the correct wording: "Hamburgers and Hamburger Steak may be ordered rare or under cooked. Consuming raw, rare or undercooked ground beef may result in a foodborn illness." Another method to include a disclosure statement for these two items could be a sticker added to the menu or handwriting the disclosure statement.
  • Equipment and Utensils - Multiuse, Characteristics
    Observation: The food contact surface of the boxes used to store foods in the reach in freezer is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Correction: Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gaskets on several reach in coolers including two Artic Air coolers in kitchen and the pizza prep cooler are in poor repair.
    Correction: Repair or replace the door gasket on these and any other coolers in accordance with the manufacturer's specifications.
09/23/2015Routine
Abbreviations: PIC-person in charge, WIC-walk-in cooler, RIC-reach-in cooler
Discussed the following with the PIC:
1. Providing a disclosure statement on the menu that informs the consumer that the food item may be "cooked to order" or is "served raw or undercooked".
2. Only notating the items on the menu that may be served raw or undercooked. Observed many food items on the menu that are marked with an asterisk that will not be served raw or undercooked.
3. Ensure that the pizza prep unit can hold temperature control for safety (TCS) foods at or below 41°F prior to storing food in it.
Observed the overall facility very clean.

  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Observed the cook handling ready to eat foods with his bare hand. He had a glove on one hand and no glove on the other hand and explained that he had just run out of gloves. Gloves were delivered during the inspection and the cook began wearing gloves on both hands.
    Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Pizza sauce and ricotta cheese cold holding at temperatures above 41°F in the pizza prep unit. The ricotta cheese was 45°F and the pizza sauce was 44°F. The PIC relocated these foods to the reach-in cooler and turned down the thermostat on the unit.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Cleaners (spray bottles) stored on the shelf with food in the prep area. The PIC relocated the cleaners to the area where chemicals are stored.
    Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: A can of insect spray (outdoor use only) stored with the cleaners. The PIC relocated the insect spray to his office.
    Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
    Observation: Employee's personal medication stored on top of the microwave ovens in the prep area. The PIC relocated the medication.
    Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
12/16/2014Risk Factor
The person in charge had all of his refrigeration units (walk-in cooler and prep units) serviced by a professional refrigeration company on July 8, 2014. He submitted a copy of the job work order to be placed into the file.
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: The nonfood contact surface of the cardboard used to line tables and shelves throughout the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gaskets to the pizza prep unit and reach-in freezer are in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Water - Sample Report - Nonpublic Water (repeated violation)
    Observation: The most recent water sample analysis report for the nonpublic water system is not available on file or from the person in charge.
    Correction: EHS will contact the Environmental Services Section to verify sampling of the nonpublic water system. If a sample has not been taken as required annually, schedule an appointment through ESS for sample collection. The use of the nonpublic water system may continue unless the sample report cites exceedances of bacteriological or chemical standards.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: The handsink basin in the pizza prep area is slow to drain and therefore the PIC stated that he is not using it.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Lighting, Intensity (repeated violation)
    Observation: Less than 10 foot candles of light was noted in the dry storage area. Observed only 4 to 7 foot candles of light in the area.
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
07/09/2014Follow-up
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his after handling raw hamburger patties with gloved hands and then handling ready to eat foods.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use. Damp wiping cloths stored on the prep tables between uses.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: The following potentially hazardous foods cold holding at improper temperatures: (WIC) lasagna-45F, deli ham-45F
    Correction: (Sandwich prep unit) precooked sausage-44F, fresh mozzarella-44F, deli ham-47F
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the cardboard used to line tables and shelves throughout the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gaskets to the pizza prep unit and reach-in freezer are in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Water - Sample Report - Nonpublic Water
    Observation: The most recent water sample analysis report for the nonpublic water system is not available on file or from the person in charge.
    Correction: EHS will contact the Environmental Services Section to verify sampling of the nonpublic water system. If a sample has not been taken as required annually, schedule an appointment through ESS for sample collection. The use of the nonpublic water system may continue unless the sample report cites exceedances of bacteriological or chemical standards.
  • Plumbing System Maintained in Good Repair
    Observation: The handsink basin in the pizza prep area is slow to drain and therefore the PIC stated that he is not using it.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Lighting, Intensity
    Observation: Less than 10 foot candles of light was noted in the dry storage area. Observed only 4 to 7 foot candles of light in the area.
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
07/08/2014Routine

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